Satay Sauce (Malay)

Recipe Ingredients

5 teaspoons	25ml	Galangal - ground
5		Candlenuts or almonds - soaked in water for 10 minutes
5 teaspoons	25ml	Dried lemongrass
2		Onions - peeled, sliced
6		Garlic - peeled, sliced
1 teaspoon	5ml	Turmeric powder
1 cup	237ml	Vegetable oil
3 tablespoons	45ml	Red chile paste
1		Coconut milk - shaken well
1/2 cup	118ml	Tamarind water
5 tablespoons	75ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
2 cups	474ml	Ground roasted peanuts

Recipe Instructions

To prepare the rempah, grind the galangal, candlenuts or almonds, lemongrass, onions, garlic and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to facilitate the blending. Heat a wok over low heat. Add the oil and chile paste and fry, stirring frequently, until the oil takes on a reddish hue, about two minutes.

Add the ground mixture and fry, stirring frequently, until it is completely combined with the oil. Continue frying and stirring until the rempah (satay paste) is fragrant and has a porridge-like consistency, about 10 minutes. When reddish oil seeps out, it is done.

Add the coconut milk, tamarind water, sugar, salt and peanuts. Simmer over low heat until oil separates from the sauce, about 10 minutes.

Serve at room temperature with satay.

Satay sauces seem to be universally loved, particularly by the Western palate. The original satay and satay peanut sauces come from Indonesia, as do many variations and interpretations. The neighboring countries of Malaysia and Thailand adopted this Indonesian style of cooking and created their own versions as well. This Malay-style satay sauce is also very good with blanched vegetables. Extra sauce may be frozen for future use. Makes about 3-1/2 cups.

Source:
Chris Yeo's and Joyce Jue's "The Cooking of Singapore"

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